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Keto Peanut Butter Power CookiesChef Dawn Ludwig
- 1 cup peanut butter (no-sugar or palm oil added)
- 2 tbsp keto-friendly sweetener like Lakanto or erythritol* or honey for AH Phase 2
- 1 egg
- ½ cup almond flour
- ½ tsp baking soda
- ⅛ tsp salt
- 3 ½ ounces dark chocolate (100% chocolate - no sweetener added)
- First, preheat your oven to 350 degrees F.
- Next, cream together peanut butter and sweetener. Then, stir in the egg until the mixture is well combined.
- In a separate bowl, mix together almond flour, baking soda, and salt.
- Then, add the almond flour mixture to the peanut butter mixture and stir until well mixed.
- Finally, chop the chocolate bar into small pieces and stir into the cookie batter until evenly mixed.
- Using a rounded tablespoon or 1-inch ice cream scoop, scoop the dough into 2-tablespoon-sized balls and place on a silicone baking mat or parchment-lined baking tray. Press the balls down with a fork in a crosshatch pattern. Alternately, roll the dough into a log and slice into twelve equal parts. Place on the baking mat and press with a fork.
- Finally, bake for 15 minutes, and then cool for at least 15 minutes before handling. Gently transfer the cookies to a shallow storage container with a lid. Refrigerate for at least a few hours to overnight before enjoying.
- Note: These keto cookies will be crumbly before refrigerating but will firm up in the fridge.
- *Lakanto is a natural, zero-calorie, sugar-alcohol, sweetener substitute. It’s a combination of Monkfruit and erythritol. While we don’t recommend using sugar-alcohol sweeteners like erythritol, small amounts can be used on a ketogenic diet. See notes above the recipe for uses with AH.